Pink pomelo salad with kale and avocado

Pink pomelo salad with kale and avocado

Based on 14 ratings
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

"A seasonal treat with asian inspirations. You’ll love the rich layers of various flavors and textures."

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
10
min.
Resting

Ingredients

Servings2
¼
pink pomelo
250 g
kale
½
red onion
radishes
½
scallion
½
Thai chili
½
avocado
2 sprigs
mint
2 sprigs
cilantro
10 g
salted roasted peanuts
1 tbsp
soy sauce
½ tbsp
tamarind paste
½
lime
½ tbsp
brown sugar
1 tbsp
unsweetened coconut flakes (toasted)
15 g
pomegranate seeds
MetricImperial

Utensils

cutting board, knife, bowl (large), mortar and pestle, bowl (small)

How-To Videos

how-to-prepare-pomelo

How to prepare pomelo

how-to-pit-and-cut-an-avocado

How to pit and cut an avocado

how-to-seed-a-pomegranate

How to deseed a pomegranate

Nutrition per serving

Cal229
Protein8 g
Fat12 g
Carb16 g
  • Step 1/3

    Peel pink pomelo and segment. Clean and stem the kale and cut the leaves into bite-sized pieces. Finely slice red onions and radishes and transfer them to a bowl of cold water. Slice scallions and chili. Halve and pit avocado, then cut into strips. Chop mint and cilantro.
    • ¼ pink pomelo
    • 250 g kale
    • ½ red onion
    • radishes
    • ½ scallion
    • ½ Thai chili
    • ½ avocado
    • 2 sprigs mint
    • 2 sprigs cilantro
    • cutting board
    • knife
    • bowl (large)

    Peel pink pomelo and segment. Clean and stem the kale and cut the leaves into bite-sized pieces. Finely slice red onions and radishes and transfer them to a bowl of cold water. Slice scallions and chili. Halve and pit avocado, then cut into strips. Chop mint and cilantro.

  • Step 2/3

    Crush salted roasted peanuts in a mortar and pestle. For the dressing, mix soy sauce, tamarind paste, lime juice, brown sugar, and crushed peanuts together in a small bowl.
    • 10 g salted roasted peanuts
    • 1 tbsp soy sauce
    • ½ tbsp tamarind paste
    • ½ lime
    • ½ tbsp brown sugar
    • mortar and pestle
    • bowl (small)

    Crush salted roasted peanuts in a mortar and pestle. For the dressing, mix soy sauce, tamarind paste, lime juice, brown sugar, and crushed peanuts together in a small bowl.

  • Step 3/3

    Arrange the kale in a big serving bowl and massage well with the dressing. Let sit for at least 10 min. Serve with red onion, radishes, scallion, mint, cilantro, coconut flakes, pomegranate seeds, pink pomelo, and avocado. Enjoy!
    • 1 tbsp unsweetened coconut flakes (toasted)
    • 15 g pomegranate seeds

    Arrange the kale in a big serving bowl and massage well with the dressing. Let sit for at least 10 min. Serve with red onion, radishes, scallion, mint, cilantro, coconut flakes, pomegranate seeds, pink pomelo, and avocado. Enjoy!

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